Thai Chicken & Mango Stir-Fry
"Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether...."
INGREDIENTS
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2 tablespoons plus 1 teaspoon fish sauce (see Note)
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2 tablespoons lime juice
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1 1/2 teaspoons cornstarch
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1-2 teaspoons brown sugar
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4 teaspoons canola oil, divided
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1 pound chicken tenders, cut into 1-inch pieces
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2 cloves garlic, minced
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1 teaspoon minced fresh ginger
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1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper
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4 cups bite-size broccoli florets
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1/4 cup water
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2 mangoes, peeled and sliced
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1 bunch scallions, cut into 1-inch pieces
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1/4 cup chopped fresh cilantro
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1/4 cup chopped fresh basil, preferably Thai
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1/4 cup chopped fresh mint
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1 lime, cut into 6 wedges (optional)
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